| • | Wash mutton thoroughly. Smear it with salt and white pepper powder all over.
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| • | Now, marinate the mutton in the mixture of curd and ginger paste.
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| • | Keep it in the refrigerator for at least 30 minutes.
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| • | Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.
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| • | Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.
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| • | Stir the mutton until its water comes out. Turn the flame to low.
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| • | Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.
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| • | Add kewra essence, when the mutton is properly cooked.
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| • | Mutton Rezala is ready to serve. |
